Black-Eyed Peas Summer Salad

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Ingredients
  • 2 cups dried black-eyed peas
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cucumber
  • 2 roma tomatoes
  • 1/2 medium red onion
  • 8 1/2 oz corn kernels
  • 1/4 cup crumbled feta cheese
  • 2 tbsp chopped fresh dill
  • 2 tsp olive oil
Instructions
  • Add peas and broth to the Instant Pot®. Lock lid.
  • Press the Beans button and cook for the default time of 30 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Drain any extra liquid.
  • Transfer black-eyed peas to a medium bowl. Allow to cool 10 minutes.
  • Toss in remaining ingredients. Cover and refrigerate 30 minutes or up to overnight. Serve chilled.
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